Step 1: Prepare the Vegetables

• Heat some vegetable oil in a large skillet over medium heat.
• Add the chopped onion and grated carrot to the skillet. Sauté for about 5 minutes until softened and fragrant.
• Stir in the shredded cabbage and continue cooking for about 10 minutes, stirring occasionally, until tender and lightly golden.

Step 2: Add the Chicken

• Stir the cooked, shredded chicken breast into the skillet with the vegetables.
• Pour in 1/2 glass of water and add the minced garlic.
• Season with salt and black pepper to taste.
• Cook for another 5 minutes, ensuring everything is mixed and heated evenly. Set aside.

Step 3: Prepare the Potato Pancakes

• In a large bowl, combine the grated potatoes, shredded mozzarella, dried garlic, a pinch of salt, the egg, and wheat flour.
• Mix until everything is evenly incorporated.
• Heat a good amount of vegetable oil in a large skillet over medium heat.
• Take a handful of the potato mixture and flatten it into a pancake shape.
• Place the pancake into the skillet and fry for 3-4 minutes on each side until golden brown and crispy. Repeat with the remaining potato mixture.

Step 4: Assemble the Dish

• Layer the cabbage and chicken mixture in a baking dish or skillet, spreading it out evenly.
• Place the crispy potato pancakes on top, arranging them to cover the chicken mixture.

Step 5: Make the Tomato Sauce

• In a small saucepan, combine the tomato concentrate with a little water to thin it to your desired consistency.
• Heat the mixture over low heat until warm and fragrant.

Step 6: Serve

• Drizzle the warm tomato sauce over the layered dish.
• Garnish with freshly chopped spring onion.
• Serve hot and enjoy your incredibly delicious meal!